Learn to make tasty and cracky rempeyek (peanut cracker) at home with this step-by-step recipe.
Kitchenesia.com - For non-native of Java, the name "rempeyek" (or peyek) seemingly sounds like a complicated term that derived from Javanese language. The truth is, there is no "peyek" word in Javanese dictionary. This food name is simply a onomatopoeia that depicts the crisp sound when it is breaking, just like "scrunch" in English.
Just like other crackers, rempeyek (peanut cracker) is a complementary snack to eat along with Javanese warm meal, such as pecel or nasi warteg.
The main ingredient of rempeyek varies according to the region. Some regions in Central Java use peanut, dried shrimp, or even cricket.
For today's recipe, Kitchenesia provides the common type of rempeyek: using ground nuts.
Duration: 45 minutes
Yields: 500 gram crackers
175 grams rice flour
1 tablespoon sago flour
1 egg yolk
275 ml coconut milk
10 kaffir lime leaves, sliced
100 gram groundnut, halved then fried
800 ml cooking oil
Paste Ingredients:
6 shallots
4 cloves garlic
3 centimeters piece of sand ginger
2 centimeters piece of turmeric, roasted
3/4 teaspoon salt
1/4 teaspoon sugar
4 candlenuts, roasted.
Grind all paste ingredients with mortar and pestle.
1. Mix well ingredients and ground paste altogether in a bowl.
2. Heat cooking oil over a medium heat wok. Take a tablespoon of the dough and put it on the side of wok.
3. spurt cooking oil onto the dough until the dough fall off from the wok side.
4. Fry until brown.
